Baked Sea Bass with Fennel

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Whenever I make this dish, I always use very small bulbs of fennel complete with tops and allow one per person, cutting the bulb into four slices and stripping the leaves from the top. These are, of course, difficult to get if you do not grow your own or know a market gardener, as I do, who will let me pick them the size I like. Do try, though, to get them as small as possible, their flavour is not only that much better but they are also more tender. This dish works just as well with a larger sea bass of course; it is just that I prefer everything in individual portions.